Cooked?✕
Zaz Restaurant
February 27, 2015 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings10
- critical findings0
Failed findings
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Food Contact Surfaces CleanInspector note: Cutting board interiors of fryers sheet pans with soils. Wash rinse sanitize air dry.
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Food Container LabelsInspector note: Several food containers in upper and lower areas without labels.
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Inadequate Facilities/Cooling MethodsInspector note: - Homestyle freezer and minimum storage..Need commercial grade freezer.
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Non-Food Contact SurfacesInspector note: Inadequate shelving to properly store equipment paper products dry goods. Provide.
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Non-Food Contact Surfaces CleanInspector note: Heavy grease and encrusted food soil built up on cooking line equipment fronts backs sides. Knife rack soiled. Clean to remove.
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Adequate Number Frequency Vermin ProofInspector note: Trash and debris overflowing in outside storage area. Remove.
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Improper Maintenance of FloorsInspector note: Floors slippery with grease. Clean to remove.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Ceiling in kitchen stained. Some tiles bulging near cook hood. Replace. Staff restroom vent dusty. Clean.
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Dressing Rooms Clean/Lockers ProvidedInspector note: No storage area provided for personal items coats. 6-501.110
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Premises MaintainedInspector note: Remove catering equipment. Establishment without a catering permit. Organize basement to remove items not related to food preparation. Store items on shelving. Remove paper goods and equipment from under waste pipes.
Checks marked passed
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Spoilage Unsafe FoodcriticalInspector note: Shredded cooked pork prepared without evidence of handwashing. Discarded by PIC
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Cold HoldingcriticalInspector note: Sliced tomatoes 46F in sandwich. Hold cold at or above 41F.
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Separation Segregation Cross ContaminationcriticalInspector note: Ground beef stored with raw chicken and raw shrimp in under counter refrigerator. Unit without proper shelving / adequate storage.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Staff unable to wash hands in kitchen. Access blocked no soap no paper towels in a dispenser.
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Toxic Items: Original ContainercriticalInspector note: Chemicals stored next to food prep and equipment. Remove by PIC.
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Separation/Sanitizer CriteriacriticalInspector note: Household bleach used to warewash. Provide commercial sanitizer for food service equipment.
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PIC KnowledgecriticalInspector note: Certified Manager not familiar with illness reporting requirements. Review and train staff.
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PIC Performing DutiescriticalInspector note: Multiple risk factor critical violations. No evidence Certified manager monitoring handwashing holding temperatures cooling methoods proper prep and storage of foods warewashing cleaning and maintenance of facilities. No consumer advisory.
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Consumer AdvisoriescriticalInspector note: No consumer advisory on menu for foods (hamburgers) offered cooked to order.
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Washing fruits and veg's.Inspector note: No evidence produce properly washed. Sink used to store jars of food.
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Food ProtectionInspector note: Potatoes prepped at the 3 bay warewash. Discontinue and utilize prep sink. Evidence of food prep in basement. Slicer plugged in and has food soils. Discontinue.
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Food Contact Surfaces DesignInspector note: Knives without handles broken utensils. Replace.
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Dishwashng FacilitiesInspector note: 5-501.114 No drain plugs to properly warewash. Provide.
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Equipment ThermometersInspector note: No conspicuous thermometers in both refrigerators.
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Clean Equipment & Utensils StorageInspector note: Glassware stored on soiled paper. Store on clean durable surface.
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Re-use of Single Service ArticlesInspector note: Discontinue reuse of cracked fish buckets to store other foods.
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Hand Cleaner Drying Tissue SignageInspector note: No soap signage paper towels at kitchen and employee restroom hand sinks.
What changed since the previous inspection?
Compared with Pass on May 16, 2014: 10 findings appeared for the first time.
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About this record
This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Analyze Boston.